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Grain-free Make Ahead Breakfast Burritos – Freezer-friendly, meal-prep
These grain-free make ahead breakfast burritos are the perfect grab-n-go breakfast choice for your busy and full mornings. Stay satiated satisfied and fueled for your busy days ahead. These breakfast burritos get packed with protein, fat, complex carbs and you can even add veggies.. Make a double batch of these Make Ahead Grain-free Breakfast Burritos for a healthy, easy, freezer-friendly, meal-prep breakfast that you can enjoy all week long. These are gluten-free, grain-free and can easily be made paleo and Whole30 compliant
Breakfast burritos are a time saver. I feel like everyone has the occasional morning where you’re running late and need to get out the door but know that you need a nourishing and satiating meal in you to power you through the day. These freezer-friendly / meal prep breakfast burritos are the perfect solution. This recipe is a great for meal prep as well as stocking up your freezer with quick nutrient-dense meals when you’re busy or don’t feel like cooking. The best part about this recipe is that you can use whatever ingredients that you like or family prefers.
Like many of our recipes, this one is open to any substitutions that you need to make. Gluten free is our main priority. We used burrito sized grain-free cassava flour tortillas, we like Siete Foods. While you can use any type of tortilla that you have on-hand or prefer, but we do recommend using burrito size tortillas if possible. It is very difficult to make a burrito with a six-inch tortilla.
For the filling, you can use what you have on hand or substitute to fit your nutritional needs. We used organic refried beans, scrambled local eggs, chicken sausage, salsa, and Mexican cheese.
We used an organic no sugar added chicken sausage for half and smoked brisket (recipe coming soon) for the other half, but you can use any brand/flavor that you like. We heat them and chop them into small pieces. Then we scramble our eggs. Having all your ingredients lined up really helps to speed up the process of the burrito prep.
If using almond flour or cassava flour tortillas it is very important that you heat them prior to filling and rolling them. If you don’t, I can almost guarantee that they will rip and tear. I heat mine in a large skillet about 1-2 minutes on low on each side. Seems a bit extra but trust me it’s worth it. I heat all six tortillas them create my assembly line.
I place about a tablespoon of beans and spread them on one side of the tortilla. Next, I add about one to two eggs, scrambled, 1-2 tablespoons of the chopped chicken sausage, or other protein. Add as much salsa and cheese that you like. If there are any other filling ingredients that you want added now is the time to put them in. You want to be careful that you don’t overfill the burrito, you need to be able to roll it and seal it closed.
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Paleo Breakfast Burrito Bowls
Over the years, breakfast has slowly become one of my favorite meals. It’s amazing to me there was ever a time I skipped this glorious and powerful meal. I can truly see (and feel), just how important a meal it is and how it sets the tone for the rest of my day. With a solid “log”(as we call it around here) to build a long lasting fire with for the day, I find a breakfast loaded with lots of veggies, and quality fats and proteins to be the best hope for a successful and productive day. These Paleo Breakfast Burrito Bowls are possibly one of my most favorite ways to start my day in a major ass-kicking way!
This is another un-recipe recipe, of sorts. I call it that, because while there are certainly ingredients and instructions, this is truly just a guide, the options and variations are endless. I am super into these types of recipes lately. I find this is the kind of cooking that has always inspired me to get into the kitchen and create, with direction but open-ended options, I feel free to make choices that speak to my personal (and hubby’s) tastes, without rigid rules or fear of screwing it up.
